Beta’s latest menu, Tour of Malaysia / Season 1 is inspired by the varied celebratory practices of Malaysia’s multicultural traditions. Beta is located at Lot 163, 10, Jalan Perak. Closed on Monday. Open Tuesday to Sunday, 6pm onwards. Reservations can be made here
Kuala Lumpur – A restaurant menu can be the sweetest kind of promise. At one Michelin-starred Beta, their latest menu delivers a tour to all the states of Malaysia, including Borneo. An ambitious feat surely, traveling to all 13 states in one seating.
The result is one festive, well-executed, 11-course tasting menu to be celebrated. It is an exploration and a balanced progression of flavours and textures as we journey through the courses where every dish is thoughtful and harmonious, and no one flavour fights against the other for attention. Each course was perfectly portioned without being too overwhelming, too heavy or overly rich; an excellent dining experience that brings about delicate sighs of happiness with every serving.
We begin from East of Malaysia & Borneo with 3 appetizers
Edible Coral (front) made from calamansi and cocoa butter with oyster emulsion, seagrapes cocoa butter, latok
Sago is inspired by a Bornean speciality dish called ambuyat, derived from sago palm and beneath reveals a cuttlefish croquette, passion fruit
Mackerel with fermented tuhau, a wild ginger commonly found in East Malaysia, bamboo shoot
0.00% yeast bread, a staple here served in every tasting menu. Warm and soul comforting, made with tapioca, fermented black beans, and served with red chili emulsion
Continuing on to the Southern states (Negeri Sembilan, Melaka, Johor)
At this juncture, we are refreshed with a cocktail pairing of refreshing Harumatic – kemangi infused gin, housemade kemangi cordial, lemon
Heading to the South, we celebrate with a Yee Sang, a tossed salad dish served during Chinese New Year with its origins tracing back to Negeri Sembilan.Beta’s version is called the Humble Salad – pomelo, yam chips, peanut, dressing of plum, toasted peanut with subtle hints of kulim oil (a wild jungle fruit that resembles notes of truffle). Mix everything together and enjoy!
Scallop was presented alongside an ornate Peranakan ceramic jar revealing a velvety rich soup made from fish bone, tomatoes, fermented mustard green. This dish is inspired by the Peranakan culture from Melaka where fish maw soup is savoured as a celebration dish. At Beta, the broth is poured over delicately steamed scallops with pumpkin and fish mousse wrapped up in a parcel with Chinese cabbage, served with a drizzle of coriander oil.
Cocktail Pairing of Paddy Terrior, homemade rice wine, Malibu, coconut crumble, and a Beta Signature
We head further south to Johor with steamed Tiger Prawn where zero-wastage was practiced. every part of the prawn is used, served with smokey MD2 Pineapple, gulai foam, a punchy umami- rich sauce made from prawn shells, and added crunch from the deep fried prawn head. This dish takes its cue from pineapple and prawn gulai curry.
Traveling to the Northern states for Mains (Perlis, Kedah, Penang, Perak)
We were in heavenly raptures over the A5 Miyazaki Wagyu Beef Striploin – beautifully flavoured yellow wine sauce with the richness of glutinous rice wine and poultry stock, providing depth to its flavour profile, pickled daylily, charred greens, fennel.
Lamb Rack marinated in koji spices served with a rich gulai sauce, smoked aubergine puree, and a cylindrical roll of roti jala wrapping tapioca leaf and tender lamb fillet. This dish was inspired by the Indian-Muslim community in Penang.
For Mains, the wine pairing is Chianti Classico from Monteraponi, a wine that’s medium- to full-bodied with a rich fruitiness; elegant and refined with hints of cherry and wild berries.
Abalone Lawas Rice celebrates the aromatic Lawas heirloom rice from Sarawak, beautifully prepared abalone, topped with Malaysian caviar. It’s the best of ingredients, hitting all the right spot and beautifully executed
Desserts
Loyang is a perennial favourite on the menu. Traditionally, loyang or beehive cookies is a sweet, deep-fried snack of Nyonya influence. Beta takes the beauty in the presentation of loyang and makes its signature frozen version. For this Loyang Vol. 5, this latest iteration is inspired by black sesame tang yuan and sweet ginger soup (rice flour dumplings typically served during the Chinese winter solstice)
Banana leaf ice cream looks and tastes like matcha due to the richness of polyphenols, served with banana fibers, preserved banana kombucha gel, coconut crumb, and chemor chocolate locally sourced from Perak.
This menu serves as a captivating exploration of Malaysian geography and a fresh reconnection to our cherished heritage with Tour Of Malaysia / Season 1 at RM450 + pp, and Beverage Pairing at 4 Glasses: RM230+, 5 Glasses: RM260++
